One Cool Soup
Gazpacho celebrates the bounty of the season with farm fresh vegetables by the ladleful
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1 cucumber, halved and seeded
1 red bell pepper, halved and cored/seeded
1 yellow bell pepper, halved and cored/seeded
1 large tomato
1 small sweet onion
2–3 cloves garlic
1 small bunch flat leaf parsley, stems trimmed
3 cups tomato juice
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
1/2 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
2 tablespoons freshly squeezed lemon juice
Rough chop cucumber, red bell pepper, yellow bell pepper, tomato and onion. Add, along with garlic and parsley, to a food processor and pulse until vegetables are chopped coarse; do not chop too fine or puree.
Add chopped vegetables to a large bowl with tomato juice, vinegar, olive oil, salt, black pepper and red pepper. Mix well, cover, and chill at least three hours before serving. Just before serving drizzle lemon juice on top.
Ladle into bowls and garnish with Bay Seasoned Cornbread Croutons.
Yields 4–6 servings